Black Bean Soup

Drizzle Olive Oil

1 Medium Onion-Diced

1 Carrot-Diced

1 Celery Stalk-Diced

3 Cloves Garlic-Diced

1 Tablespoons Cumin

1 Teaspoon Chili Powder

1 Tablespoon Parsley

1/2 Teaspoon Salt

1/2 Teaspoon Pepper

3 Dashes of Hot Sauce

1-15 Ounce Can Petite Diced Tomatoes

3-15 Ounce Cans Black Beans-Drained

1-49.5 Ounce Can Chicken Broth

In a soup pot with a drizzle of oil on medium heat cook Onion, carrot and celery for about 5 minutes or until soft.  Add in garlic, cumin, chili powder, parsley salt, pepper, hot sauce and tomatoes.  Cook until the tomato juice had almost all cooked off.  Then add two cans of the black beans and broth, let simmer for 10 minutes.

Emulsify or blend the soup until chunky.  Add in the last can of beans and continue to simmer for another 20-30 minutes.  Serve with shredded cheddar cheese and a dollop of sour cream if desired.  Enjoy!

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